Fluffy Caramel Cloud Cake

You might think achieving such a delicate texture and deep flavor profile requires expert skills or hours in the kitchen, but I’m here to show you otherwise. This recipe breaks it down into manageable steps, focusing on techniques that guarantee that signature “cloud-like” lightness. It’s the kind of cake that draws gasps when you bring it to the table, yet it’s surprisingly straightforward to prepare. Perfect for birthdays, special occasions, or simply when you crave a truly show-stopping treat. Ready to bake a slice of heaven? Try it tonight—you won’t believe how simple this stunning Fluffy Caramel Cloud Cake is!

Ingredients:

(Yields: 8-10 servings)
(Prep time: 40 minutes | Cook time: 30-35 minutes | Cooling time: 1-2 hours)

For the Caramel Sauce:

• 1 cup (200g) Granulated Sugar: The base of our liquid gold.
• 1/4 cup (60ml) Water: Helps the sugar dissolve evenly.
• 1/2 cup (113g) Unsalted Butter: Cut into cubes, at room temperature for easier melting.
• 1/2 cup (120ml) Heavy Cream: Warmed slightly (important!). User Tip: For extra richness, you could substitute 2 tablespoons of the heavy cream with full-fat cream cheese, whisking it in off-heat until smooth.
• 1 tsp Vanilla Extract: Enhances the caramel flavor.
• 1/2 tsp Salt: Balances the sweetness. Universal Tip: Salt your caramel slightly more than you think – it dramatically enhances the sweetness and complexity.

For the Fluffy Cloud Cake:

• 2 1/4 cups (270g) Cake Flour: Spooned and leveled. Cake flour has lower protein content, crucial for a tender crumb. Do not substitute with all-purpose flour if you want the true “cloud” texture.
• 1 1/2 cups (300g) Granulated Sugar: Divided (1 cup for batter, 1/2 cup for meringue).
• 1 tbsp Baking Powder: Provides the primary lift.
• 1/2 tsp Salt: Balances flavors in the cake batter.
• 1/2 cup (113g) Unsalted Butter: Softened to room temperature. User Tip: Ensure butter is properly softened, not melted, for optimal creaming.
• 4 Large Egg Yolks: At room temperature. Save the whites!
• 1 cup (240ml) Whole Milk: At room temperature. Provides moisture.
• 1 tsp Vanilla Extract: For flavor depth.
• 6 Large Egg Whites: At room temperature. Absolutely critical for the fluffy texture.
• 1/2 tsp Cream of Tartar: Stabilizes the egg whites.
• Reserved Caramel Sauce: You’ll use about 1/2 cup in the frosting/filling, plus more for drizzling.

For the Caramel Frosting (Optional, but Recommended):

• 1 cup (226g) Unsalted Butter: Softened.
• 3-4 cups (360-480g) Powdered Sugar: Sifted.
• 1/2 cup Reserved Caramel Sauce: Cooled completely.
• 1-2 tbsp Milk or Cream: To adjust consistency.
• Pinch of Salt: Enhances flavor.

Universal Tip: Always bring your eggs, butter, and milk to room temperature before starting. This ensures ingredients combine smoothly, creating a better emulsion and ultimately a lighter cake.

Step-by-Step Instructions:

(Prepare the Caramel Sauce First – Needs Cooling Time)

1. Combine Sugar & Water: In a heavy-bottomed saucepan, combine the 1 cup of granulated sugar and 1/4 cup of water. Stir gently just to combine – try not to splash sugar crystals up the sides of the pan.
2. Cook the Sugar: Place the saucepan over medium heat. Bring the mixture to a boil without stirring. Swirl the pan occasionally to ensure even cooking. Let it bubble away until it turns a beautiful deep amber color. This process is called The Science of Caramelization. Watch it closely; it can go from perfect to burnt quickly!
3. Stop the Cooking: Once amber, immediately remove the pan from the heat. Carefully whisk in the cubed room temperature butter. The mixture will bubble vigorously – this is normal. Keep whisking until the butter is fully melted and incorporated.
4. Add Cream & Flavor: Slowly pour in the slightly warmed heavy cream while whisking continuously. Be cautious, as it will bubble up again. Why warm the cream? Adding cold cream to hot caramel can cause it to seize or splatter dangerously. Once smooth, whisk in the 1 tsp vanilla extract and 1/2 tsp salt. Warming the cream prevents drastic temperature changes that could cause the caramel to seize or splatter. This ensures a smooth, homogenous caramel sauce.
5. Cool: Set the caramel sauce aside to cool completely. It will thicken as it cools. You can transfer it to a heatproof bowl or jar. You’ll need about 1/2 cup for the frosting and more for drizzling later.

(Make the Fluffy Caramel Cloud Cake Batter)

6. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper rounds for extra insurance against sticking. Why prep pans first? Having them ready ensures the delicate batter doesn’t sit and deflate while you fuss with pans. Properly preparing the pans ensures that the cake releases easily, preventing any damage to the delicate crumb and presentation. Parchment paper provides an extra layer of protection.
7. Whisk Dry Ingredients: In a large bowl, whisk together the cake flour, 1 cup of the granulated sugar (reserve the other 1/2 cup), baking powder, and 1/2 tsp salt. Why whisk? This distributes the leavening agent (baking powder) evenly, preventing large holes and ensuring a consistent rise for your Fluffy Caramel Cloud Cake. Whisking ensures that the baking powder is evenly distributed throughout the flour, which is critical for a uniform rise and prevents pockets of concentrated leavening that can lead to uneven texture.
8. Cream Butter & Sugar: In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the 1/2 cup of softened butter on medium speed until smooth and creamy (about 1 minute). Add the sugar mixture from the previous step and continue beating on medium-high speed for 3-4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl occasionally. Why cream? This step incorporates air into the butter and sugar, a foundational step for a light cake texture. Creaming incorporates air, which is essential for a light and airy cake. The sugar crystals also cut into the butter, creating small pockets of air that expand during baking, contributing to the cake’s rise and tender texture.
9. Add Yolks & Vanilla: Add the 4 egg yolks one at a time, beating well after each addition until fully incorporated. Beat in the 1 tsp vanilla extract. The egg yolks add richness, moisture, and emulsifying properties to the batter. Adding them one at a time ensures they are fully incorporated, contributing to a smooth and stable emulsion. Vanilla extract enhances the overall flavor profile, complementing the caramel notes.
10. Alternate Wet & Dry: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the room temperature milk in two additions, beginning and ending with the dry ingredients. (Dry -> Milk -> Dry -> Milk -> Dry). Mix just until combined after each addition. Do not overmix! Why alternate? This method hydrates the flour evenly without overdeveloping gluten, which would make the cake tough instead of tender. Alternating wet and dry ingredients ensures even hydration of the flour and prevents the overdevelopment of gluten. Overmixing can lead to a tough cake, while this technique results in a tender and delicate crumb.
11. Whip Egg Whites: In a separate, impeccably clean, grease-free bowl, beat the 6 egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar. Increase the speed to medium-high and gradually add the remaining 1/2 cup of granulated sugar, about a tablespoon at a time. Continue beating until stiff, glossy peaks form. Why stiff peaks? The beaten egg whites create a stable foam filled with air bubbles. This is the secret to the ‘cloud’ in Fluffy Caramel Cloud Cake, much like how proper whipping gives you those famously airy restaurant pancakes you can read about here. The peaks should hold their shape and maybe curl slightly at the tip when you lift the beaters.
12. Fold Gently: Add about one-third of the whipped egg whites to the cake batter and gently fold them in using a large rubber spatula. This lightens the batter, making it easier to incorporate the rest of the whites without deflating them. Add the remaining egg whites in two more additions, folding just until no white streaks remain. Use a down-up-and-over motion, turning the bowl as you go. Be gentle but thorough. Why fold? Vigorous stirring would destroy the air bubbles you worked so hard to create. Folding is a crucial technique to preserve the air incorporated into the egg whites. It lightens the batter and ensures the cake has a delicate and airy texture. The down-up-and-over motion gently incorporates the whites without deflating them.
13. Divide & Bake: Immediately divide the batter evenly between the prepared cake pans, smoothing the tops gently. Bake for 30-35 minutes, or until a wooden skewer or cake tester inserted into the center comes out clean. The cake tops should spring back lightly when touched. Note: If baking at higher elevations, you might need adjustments. Check out these helpful Baking Tips for High Altitude.
14. Cool Completely: Let the cakes cool in their pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely. Remove the parchment paper. Why cool properly? Cooling gradually prevents the cakes from collapsing or becoming gummy. Cooling the cakes gradually prevents them from shrinking or becoming dense. Inverting them onto a wire rack allows air to circulate, preventing condensation and ensuring even cooling.

(Assemble and Frost the Fluffy Caramel Cloud Cake)

15. Make the Frosting (Optional): While the cakes cool, prepare the caramel frosting. In a large bowl, beat the 1 cup of softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, alternating with the 1/2 cup of cooled caramel sauce and 1-2 tablespoons of milk/cream, beating until light and fluffy. Add a pinch of salt and beat again. Adjust milk/cream for desired spreading consistency.
16. Assemble: Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of caramel frosting over the top (or simply drizzle with some of the reserved caramel sauce if not frosting). You could even add a thin layer of caramel sauce before the frosting for extra decadence. Carefully place the second cake layer on top.
17. Frost & Decorate: Frost the top and sides of the entire Fluffy Caramel Cloud Cake with the remaining caramel frosting. For a decorative touch, gently warm some of the leftover caramel sauce (if it’s too thick) and drizzle it over the top edge, letting it drip down the sides. You can create patterns or simply let it flow naturally.

Servings Ideas:

Serving your Fluffy Caramel Cloud Cake is almost as delightful as baking it! This cake stands beautifully on its own, but a few thoughtful touches can elevate the experience. For a simple yet elegant presentation, place a slice on a crisp white plate and dust lightly with powdered sugar just before serving – the contrast highlights the cake’s rich caramel color. Add a sprig of fresh mint or a few seasonal berries like raspberries or sliced strawberries alongside; their slight tartness cuts through the sweetness beautifully. These additions not only enhance the visual appeal but also offer a refreshing contrast to the cake’s richness.

Want to make it more decadent? A small scoop of high-quality vanilla bean ice cream melting alongside the cake is pure bliss. The temperature contrast is wonderful. Alternatively, a dollop of unsweetened or lightly sweetened whipped cream provides a lighter counterpoint.

Don’t forget an extra drizzle of that luscious homemade caramel sauce over the slice and perhaps pooling slightly on the plate. For texture, consider a sprinkle of toasted chopped pecans or walnuts over the top or around the base of the slice. Pair with a freshly brewed coffee or a cup of black tea to complete this perfect Fluffy Caramel Cloud Cake moment. The warmth of the coffee or tea complements the sweetness of the cake, creating a harmonious balance of flavors.

FAQs:

1. Can I make this Fluffy Caramel Cloud Cake ahead of time?
   Absolutely! You can bake the cake layers a day in advance. Once completely cooled, wrap them tightly in plastic wrap and store them at room temperature. The caramel sauce can be made up to a week ahead and stored in an airtight container in the refrigerator; gently reheat it slightly to reach a pourable consistency if needed. You can also assemble and frost the cake a day before serving. Store the finished cake in an airtight cake container in the refrigerator, but let it sit at room temperature for about 30-60 minutes before slicing and serving for the best texture and flavor. Making components ahead of time can break up the baking process, making it more manageable for busy schedules.
2. What’s the most critical step for achieving the “cloud” texture?
   The key lies in the egg whites and how you incorporate them. First, ensure your bowl and beaters are completely clean and free of any grease, as fat prevents egg whites from whipping properly. Beat the whites with cream of tartar to stiff, glossy peaks – don’t under-beat (they won’t provide enough lift) or over-beat (they can become dry and difficult to fold). Most importantly, fold the beaten whites into the batter gently but thoroughly using a large rubber spatula. The goal is to incorporate the airiness of the whites without deflating them. This folding technique is paramount for the light, airy structure of the Fluffy Caramel Cloud Cake. Proper whipping and folding are essential for creating a stable air structure that gives the cake its signature lightness.
3. My caramel sauce seized / became too hard / is too runny. What went wrong?
   Caramel can be finicky! If it seized (became hard clumps), it likely happened when adding the butter or cream, especially if they were too cold, causing a drastic temperature change. Gently reheating over low heat while whisking constantly can sometimes salvage it. If it’s too hard once cooled, you likely cooked the sugar slightly too long or didn’t add quite enough liquid (cream/butter). You can gently reheat it with an extra tablespoon or two of warm cream, whisking until smooth. If it’s too runny, you probably didn’t cook the sugar to a deep enough amber color, or you added too much liquid. You can try simmering it very gently for a few more minutes, but be careful not to burn it. Temperature control is key! Understanding the science behind caramel-making helps troubleshoot common issues and achieve the perfect consistency.
4. Can I use all-purpose flour instead of cake flour?
   While you can, I strongly recommend using cake flour for this specific Fluffy Caramel Cloud Cake recipe to achieve that signature delicate, “cloud-like” crumb. Cake flour has a lower protein content, which results in less gluten development and a much more tender cake. Using all-purpose flour will yield a denser, slightly tougher cake. If you absolutely must substitute, you can approximate cake flour by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch, then sifting together several times. However, true cake flour is best. The protein content in flour directly impacts the cake’s texture, making cake flour the ideal choice for a delicate crumb.
5. Why did my Fluffy Caramel Cloud Cake sink in the middle?
   Cake sinking is often due to a few common issues:
   • Oven Temperature: An oven that’s too hot can cause the cake to rise too quickly and then collapse. An oven that’s too cool won’t set the structure properly. Use an oven thermometer to verify accuracy.
   • Opening the Oven Door: Opening the door too early or too often during baking lets cool air in, causing the delicate structure to fall. Wait until the cake is nearly done before testing.
   • Underbaking: If the cake isn’t fully baked through, the center structure won’t be strong enough to support itself once cooled. Ensure a tester comes out clean.
   • Overmixing: Overmixing the batter after adding the flour develops too much gluten, which can sometimes lead to collapse. Mix just until combined.
   • Incorrect Leavening: Ensure your baking powder is fresh. Expired leavening won’t provide enough lift.

   Identifying the cause of cake sinking helps bakers adjust their techniques and prevent future mishaps.

6. Can I add nuts or chocolate chips to the batter?
   While delicious additions, incorporating heavy items like nuts or chocolate chips directly into this very light batter can cause them to sink to the bottom. The delicate structure created by the folded egg whites might not support their weight evenly. It’s generally better to add these elements to the frosting, as a topping, or between the layers of your Fluffy Caramel Cloud Cake for guaranteed texture and distribution without compromising the cake’s signature lightness. Adding heavier ingredients strategically ensures they enhance the cake without compromising its texture.

Conclusion:

This Fluffy Caramel Cloud Cake truly lives up to its name, offering an incredibly light, airy crumb paired with the deep, satisfying sweetness of homemade caramel. It’s a testament to how simple ingredients and careful techniques – especially whipping those egg whites just right and folding them in gently – can create something truly spectacular.

While it looks impressive, the steps are manageable, making it a rewarding baking project whether you’re celebrating or just treating yourself. The contrast between the tender cake and the rich caramel frosting or drizzle is simply divine. Don’t be intimidated by the caramel or the egg whites; follow the steps, trust the process, and you’ll be rewarded with a slice of pure bliss. If you enjoyed making this, you might also love exploring other delightful bakes like this easy Pineapple Juice Cake Recipe.

Pro Tips:

• For extra caramel punch, gently swirl about 1/4 cup of cooled caramel sauce directly into the batter after folding in the egg whites, just before pouring into pans. Use a knife to make just a few swirls – don’t overmix!
• Brown the butter used for the frosting for an incredibly nutty, complex layer of flavor that complements the caramel beautifully.
• Sprinkle flaky sea salt (like Maldon) over the final caramel drizzle just before serving. This enhances the caramel flavor and adds a delightful textural and savory counterpoint.

Variations:

• Spiced Caramel: Add 1/2 teaspoon of cinnamon or a pinch of cardamom to the caramel sauce along with the vanilla.
• Coffee Caramel: Dissolve 1 teaspoon of instant espresso powder in the warm heavy cream before adding it to the caramel sauce for a subtle mocha note.

Fluffy Caramel Cloud Cake

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Dreamily light and melt-in-your-mouth tender, this Fluffy Caramel Cloud Cake pairs an ethereal cake base with rich homemade caramel for a truly unforgettable dessert. Perfect for birthdays, celebrations, or whenever you crave a slice of heaven!

• Author: Kiera
• Prep Time: 40 minutes
• Cook Time: 30-35 minutes
• Total Time: 2 hours
• Yield: 8-10 servings 1x
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup (200g) Granulated Sugar (for caramel)
• 1/4 cup (60ml) Water (for caramel)
• 1/2 cup (113g) Unsalted Butter, cubed (for caramel)
• 1/2 cup (120ml) Heavy Cream, warmed (for caramel)
• 1 tsp Vanilla Extract (for caramel)
• 1/2 tsp Salt (for caramel)
• 2 1/4 cups (270g) Cake Flour
• 1 1/2 cups (300g) Granulated Sugar, divided
• 1 tbsp Baking Powder
• 1/2 tsp Salt (for cake)
• 1/2 cup (113g) Unsalted Butter, softened (for cake)
• 4 Large Egg Yolks, room temperature
• 1 cup (240ml) Whole Milk, room temperature
• 1 tsp Vanilla Extract (for cake)
• 6 Large Egg Whites, room temperature
• 1/2 tsp Cream of Tartar
• 1 cup (226g) Unsalted Butter, softened (for frosting)
• 3–4 cups (360-480g) Powdered Sugar, sifted (for frosting)
• 1/2 cup Reserved Caramel Sauce (for frosting)
• 1–2 tbsp Milk or Cream (to adjust frosting consistency)
• Pinch of Salt (for frosting)

Instructions

1. Prepare Caramel Sauce: Combine 1 cup sugar and 1/4 cup water in a saucepan. Boil without stirring until deep amber. Remove from heat, whisk in 1/2 cup butter, then slowly add warmed cream, vanilla, and salt. Cool completely.
2. Preheat Oven: Preheat oven to 350°F (175°C). Grease, flour, and line two 8-inch or 9-inch cake pans.
3. Mix Dry Ingredients: Whisk cake flour, 1 cup sugar, baking powder, and salt together in a large bowl.
4. Cream Butter and Sugar: Beat butter until smooth, then add dry mixture and beat until fluffy, about 3-4 minutes.
5. Add Yolks and Vanilla: Beat in egg yolks one at a time, then add vanilla.
6. Alternate Wet and Dry: On low speed, alternate adding dry ingredients and milk, beginning and ending with dry. Mix until just combined.
7. Whip Egg Whites: In a clean bowl, beat egg whites to foamy. Add cream of tartar, then gradually beat in remaining 1/2 cup sugar until stiff glossy peaks form.
8. Fold Whites into Batter: Gently fold whipped whites into the batter in three additions.
9. Bake: Divide batter between pans and bake 30-35 minutes, until a tester comes out clean. Cool completely on wire racks.
10. Make Frosting (Optional): Beat 1 cup butter until creamy. Gradually add powdered sugar, caramel sauce, and milk/cream until fluffy. Add pinch of salt.
11. Assemble Cake: Layer cake with frosting and/or caramel sauce between layers. Frost top and sides. Drizzle with extra caramel if desired.

Notes

For extra depth, brown the butter used in the frosting before creaming. For salted caramel lovers, sprinkle flaky sea salt over the caramel drizzle before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 510
• Sugar: 38g
• Sodium: 210mg
• Fat: 26g
• Saturated Fat: 16g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 115mg

Keywords: fluffy caramel cake, caramel cloud cake, homemade caramel cake, soft caramel cake